Southwest Corn Chowder

4
Syd 61

"This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour."

Ingredients

1 h {{adjustedServings}} servings 177 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
  2. Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
  3. Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.
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Reviews

4
  1. 8 Ratings

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Great recipe! I would give it 5 stars, but I made some alterations, so I don't know if the original is worth it. I added cubed chicken, used dry spices, added some cayenne pepper and a couple ...

Easy and delicious! Loved it with chips, salsa, and black bean quesadilla for a satisfying dinner.

I made this recipe exactly as written, and it was delicious! Very easy too!